Cholera is caused by the bacterium Vibrio cholerae which is typically spread through contaminated food or water. It causes severe diarrhea and dehydration. The classic symptoms include watery diarrhea, vomiting, and muscle cramps which can lead to severe dehydration within hours. The bacteria produce a toxin that increases cyclic AMP in intestinal cells, causing them to secrete fluids and electrolytes leading to diarrhea. Prevention focuses on proper disposal of infected waste and ensuring water and food are free from contamination. Treatment involves oral rehydration and antibiotics to kill the bacteria.

1. Ms. Neha
Asst. Prof. (Zoology)

2. Cholera
• Cholera is an infection of the small intestine by some strains
of the bacterium Vibrio cholerae

3. Causes of Cholera
Cholera is
caused by a
number
of types
of Vibrio
cholerae
Spread mostly
by unsafe water
and unsafe food
that has been
contaminated
with human
feces containing
the bacteria.
Undercooked
seafood is a
common
source.
Humans are
the only
animal
affected
Cholera found
in two animal
populations: s
hellfish
and plankton

4. Transmission of cholera
Through the fecal-oral route of contaminated food or
water caused by poor sanitation
In developed countries transmission occurs by food
but in developing countries occurs by contaminated
water
Food transmission can occur when people eat
seafood as oysters in waters infected with sewage,
as Vibrio cholerae accumulates in planktonic
crustaceans and the oysters eat the zooplankton
Drinking any infected water and eating any foods
washed in the water, as shellfish, can cause a
person to contract an infection.
Cholera is rarely spread directly from person to
person

5. Symptoms of Cholera
The classic symptom is large amounts of watery diarrhea that lasts a
few days.
Vomiting and muscle cramps may also occur.
Diarrhea can be so severe that it leads within hours to
severe dehydration and electrolyte imbalance
It results in sunken eyes, cold skin, decreased skin elasticity, and
wrinkling of the hands and feet.
The dehydration may result in the skin turning bluish
Symptoms start two hours to five days after exposure.

6. Mechanism of Infection
They penetrates through the thick mucus that lines the small intestine
to reach the intestinal walls where they can attach and thrive.
The surviving bacteria exit the stomach and reach the small
intestine
The few surviving bacteria conserve their energy and stored nutrients
during the passage through the stomach by shutting down much
protein production.
When consumed, most bacteria do not survive the acidic conditions of
the human stomach

7. Contd..
This carries the multiplying new generations of bacteria out into the
drinking water
On reaching the intestinal wall, V. cholerae start producing the toxic
proteins that give the infected person a watery diarrhea.
The bacteria stop producing the protein flagellin to conserve energy
and nutrients by changing the mix of proteins which they express in
response to the changed chemical surroundings.
Once the bacteria reach the intestinal wall they no longer need the
flagella to move.

8. Cholera Toxin
The cholera toxin is
an oligomeric complex
made up of six protein
subunits
A single copy of the A
subunit (part A)
5 copies of the B
subunit (part B)
Both connected by
a disulfide bond
The five B subunits form a
five-membered ring that
binds to GM1 gangliosides
on the surface of the
intestinal epithelium cells
The A1 portion of the A
subunit is an enzyme
that ADP-ribosylates G
proteins, while the A2
chain fits into the central
pore of the B subunit ring.

9. Mode of Action
Toxin binds to its receptor, the complex is
taken into the cell via receptor-
mediated endocytosis.
Inside cell, the disulfide bond is reduced, and the
A1 subunit is freed to bind with a human partner
protein called ADP-ribosylation factor 6 (Arf6).
Binding exposes its active site, allowing it to
permanently ribosylate the Gs alpha subunit
of the heterotrimeric G protein
This results in constitutive cAMP production
It leads to secretion of H2O, Na+, K+, Cl−, and
HCO3
−into the lumen of the small intestine
and rapid dehydration.

11. Prevention
Proper disposal and
treatment of infected fecal
waste water
All materials that come in contact
with cholera patients should
be sanitized by washing in hot
water
Hands that touch cholera patients
or their clothing, bedding, etc.,
should be cleaned and disinfected
with chlorinated water or other
effective antimicrobial agents.
Treatment of general sewage
by chlorine, ozone, ultraviolet
light or other effective
treatment before entering
waterways
Warnings about cholera
contamination should be
posted around contaminated
water sources
All water used for drinking,
washing, or cooking should be
sterilized by either
boiling, chlorination, ultraviolet
light sterilization or antimicrobial
filtration in any area where
cholera may be present
Public health education appropriate
sanitation practices are of primary
importance to help prevent and
control transmission of cholera and
other diseases.

12. Treatment
Supply of clean and safe drinking water
Urgent rehydration is the most important feature of treatment
Antibiotics should be used such as Doxycycline
,cotrimoxazole, erythromycin, tetracycline, chloramphenicol,
and furazolidone.
Oral tetracycline used which reduces stool output in cholera
Two types of oral vaccines available: 1.dukoral and 2. shanchol
& mORCVAX